Spiced Nigerian-Inspired Jollof Rice with Mixed Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A vibrant, one-pot Nigerian classic rice dish infused with tomatoes, bell peppers, and warm spices, perfect as a hearty vegetarian meal. This african-inspired rice & grains (vegetarian) ready in about 55 minutes pairs long-grain parboiled rice, tomato paste, large red bell pepper, blended for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups long-grain parboiled rice
• 3 tbsp tomato paste
• 4 medium (about 2 cups) fresh plum tomatoes, blended
• 1 large red bell pepper, blended
• 1 medium onion, finely chopped
• 1/4 cup vegetable oil
• 3 cups vegetable broth
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tsp thyme, dried
• 1 tsp curry powder
• 1 bay leaf
• 1 medium carrot, diced
• 1/2 cup green peas, frozen
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 2 cups long-grain parboiled rice under cold water until water runs clear; set aside.
2. Step 2: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 4-5 minutes until onions are translucent and fragrant.
3. Step 3: Stir in 3 tbsp tomato paste, 2 cups blended fresh plum tomatoes, and 1 large blended red bell pepper. Cook for 10 minutes, stirring occasionally until the sauce thickens and deepens in color.
4. Step 4: Add 1 tsp dried thyme, 1 tsp curry powder, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Add the rinsed rice, 3 cups vegetable broth, 1 diced medium carrot, and 1/2 cup frozen green peas to the pot. Stir well, bring to a boil, then reduce heat to low, cover tightly, and simmer for 25 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and serve warm.